By Jasmine Hsieh
The Scene staff
Forest Park students may now buy freshly made, high-quality desserts and quiches from the Cuisine Club every Wednesday.
The baked goods are being produced as part of the Baking and Pastry Arts capstone course, which is the final course of the 65-credit Baking and Pastry Arts program.
The course was created by program coordinator Casey Shiller, two-time winner of the TLC reality show “Cupcake Wars.”
“This is a brand new class that just started this semester,” he said. “I’m very excited that our college community gets the chance to see the showcase of our student workers.”
Each Monday night, the 13 students enrolled in the course receive production sheets, telling them what items are needed for the bake shop. They work in small groups to make everything from scratch.
On Sept. 15, the class whipped up 12 quiche Lorraines, 12 blueberry tarts and 96 verines, which are small cups with layers of cinnamon, apple, sponge cake, cream sauce and cookie pieces.
Students package the baked goods on Tuesdays and sell them from 11 a.m. to 3 p.m. on Wednesdays in the hallway on the first floor of the Hospitality Building, next to the cafeteria.
“People love it,” said Abby Benz, 20, vice president of the Forest Park Cuisine Club.
“I think it’s great for us to have the chance for someone else to eat our products,” added Joseph Davis, club secretary. “I can’t wait to see how it turns out.”
Prices range from $3 to $4 for individual desserts. Whole quiches, tarts or pies cost $15 to $20.
The capstone course and bake shop are co-sponsored by the Cuisine Club, the student organization of the Baking and Pastry Arts program.
“We just spent $3,000 for the capstone this semester,” Benz said. “We bought some equipment and smallware that is needed for this class to succeed.”
In most Baking and Pastry Arts courses, students learn how to make certain types of baked goods. The capstone course aims to simulate what students will face in real-world jobs.
In past years, students prepared dessert buffets. Now they’re moving to the concept of a retail bakery.
“In normal classes, we usually just take our products home and share it with friends and family,” Benz said. “But as much as everyone loves food, it is impossible when you have such a big amount of food.”
The bake shop will raise money for the Cuisine Club so it can further support the capstone course, buy better kitchen equipment and pay for professional chefs to come in and give lessons.
“Last fall, we hired Naomi Hamamura, the sushi chef of United Provisions, to do a demo with us,” Shiller said. “That was very successful.”
Benz would like to create a scholarship for Baking and Pastry Arts students before she graduates next year.
The Cuisine Club also provides students with travel opportunities. Davis was one of the three who attended the American Culinary Federation National Convention in Kansas City in July.
“I was apprentice to Chef Stephan Schubert, who won the American Culinary Federation’s Pastry Chef of the Year,” he said.
Several other projects have helped the club raise money. In February, its Valentine’s Day Bake Sale featured chocolate-dipped pretzels, Rice Krispies treats, cupcakes, “puppy chow” chocolates and 9-inch decorated cakes.
In April, the Chair Academy, a national leadership group, hired the club to make 2,000 one-bite desserts for its St. Louis conference.
Shiller is particularly excited about the new bake shop on campus.
“I’m very proud that we’ve found a vehicle to raise funds for our student-based club and to then be able to provide additional educational opportunities outside of the classroom,” he said.